Thai

Thai food is internationally famous for reflecting the characteristics of a waterborne culture. Aquatic animals, plants and herbs are major ingredients in many dishes, making Thai food an increasingly popular cuisine choice for many diners.

Traditional Thai cooking methods were stewing, baking and grilling. Chinese influences have introduced frying, stir-frying and deep-frying, so the choices available to diners in a Thai restaurant are huge. A traditional Thai meal consists of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. Instead of serving dishes in courses, a traditional Thai meal is served all at once so diners can enjoy complementary combinations of different tastes. However, many western Thai restaurants have stuck to individual courses.

Thai food is set apart from other Asian cuisines by the spices that supply the heat, sweetness or saltiness to the food: hot Thai peppers, Asian green basil, palm sugar, kaffir lime leaves, creamy coconut milk and galangal.
Thai curries are known to burn intensely but briefly, in contrast to curries from other countries such as India where curries burn for longer periods.